Product Name: Gelatin 100-220 bloom
CAS No.: 9000-70-8
Molecular Formula: C102H151O39N31
Quality Standard: USP/BP/EP
Packing: in 25kgs bags
Shelf Life: 2 year, Keep in cool and dry place

Gelatin contains 18 kinds of amino acids that human needs and has many incomparable characteristics in foodstuff as food additive such as gelatinizer, stabilizer, thickener, foamer, and swelling agent.
 

Detail Description for food additive pharmaceutical grade gelatin manufacturer

Gelatin (or gelatine) is a translucent, colorless, brittle (when dry), flavorless solid substance,
derived from the collagen mainly inside pig skin (hide) and cattle bones. It is commonly used
as a gelling agent in food, pharmaceuticals, photography, and cosmetic manufacturing.
Substances containing gelatin or functioning in a similar way are called gelatinous.
Gelatin is an irreversibly hydrolysed form of collagen, and is classified as a foodstuff.
It is found in some gummy candies as well as other products such as marshmallows,
gelatin dessert, and some ice cream and yogurt. Household gelatin comes in the form
of sheets, granules, or powder.
Probably best known as a gelling agent in cooking, different types and grades of Gelatin
are used in a wide range of food and non-food products: Common examples of foods
that contain gelatin are gelatin desserts, trifles, aspic, marshmallows, candy corn,
and confections such as Peeps, gummy bears and jelly babies. Gelatin may be used
as a stabilizer, thickener, or texturizer in foods such as jams, yogurt, cream cheese,
and margarine; it is used, as well, in fat-reduced foods to simulate the mouthfeel
of fat and to create volume without adding calories.